Handbook of indigenous fermented foods edited by Keith H. Steinkraus

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Publication details: New York Marcel Dekker 1996Edition: 2nd ed., rev. and expandedDescription: xii, 776 p. : ill. ; 26 cmISBN:

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Current library	Call number	Status	Date due	Barcode
Anna Centenary Library	664 STE (Browse shelf(Opens below))	Available		177247

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Previous	664 SPA Food flavor and chemistry : explorations into the 21st century	664 SRI Food science	664 STE Food polysaccharides and their applications	664 STE Handbook of indigenous fermented foods	664 SUN Emerging technologies for food processing	664 TUL Food technology : an introduction	664 TUL Food technology : an introduction	Next

Includes bibliographical references and index

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